Which type of yeast is known for working better at warmer temperatures?

Top-fermenting yeast, primarily Saccharomyces cerevisiae, is known for its ability to thrive at warmer temperatures, typically ranging from 60°F to 75°F (15°C to 24°C). This type of yeast is commonly used in the production of ales, which are characterized by their fruity and complex flavors that develop during fermentation.

In warmer fermentation conditions, top-fermenting yeast actively rises to the top of the fermentation vessel, hence the name "top-fermenting." This yeast type not only ferments quickly but also produces esters and phenolic compounds, which contribute to the distinctive flavor profiles of many ales.

In contrast, bottom-fermenting yeast, particularly Saccharomyces pastorianus, is used for lagers and generally prefers cooler fermentation temperatures, usually between 45°F to 55°F (7°C to 13°C). Wild yeast may also have variable temperature tolerances but is less predictable and often associated with spontaneous fermentation. Hence, top-fermenting yeast is the most suitable option regarding performance at warmer temperatures.